Friday, 27 January 2012

"The drive is passion. And pride. When you take all the heritage that you were born with - it's in your blood - and you carry it on, that's the driving force. But if you haven't got the respect and love for the garment and the tweed - to nurture and put it all together - then you ain't going to go anywhere. I think that has died in a lot of companies in Ireland, and England, and the world over. That's what has died.

"I think if small and medium-sized companies - who have had that in the past can relight that, ignite it again and get that drive and passion, and pride, then there is a great vacuum there in the world today for great products that come with that pride. But the passion will be seen in the finished product. There is a market there for it. I think it can be re-established, and employment can go on the up-scale, if we can instill that in the minds of people again."

Wednesday, 11 January 2012

The Talisker distillery has been producing its sweet and peaty single-malt whisky on the shore of Skye’s Loch Harport since 1830. Key to this whisky’s unique character is the distillery’s insistence on simple, traditional methods of production.

“There are only four ingredients in Talisker: water, yeast, barley and peat,” says distillery manager Mark Lochhead. “So it’s important to use the best water possible. Luckily, on Skye we’re blessed with amazingly pure spring water.” Contrary to what many people might believe, however, Talisker’s peaty flavour isn’t down to the water; it’s introduced in the form of peat smoke as the malted barley is dried in the kiln. This malt is then crushed into a coarse powder called grist and is mixed with hot water in a large copper mash tun.

The sugary water (or wort, as it’s known) is drained from the mash tun and pumped into wooden vats, where yeast is added. The wort is then left beer-like substance called wash. Next, the wash is double-distilled using the five traditional, steam-heated copper stills, resulting in a strong, clear spirit.

“Traditionally, Scots would drink this straight from the still,” says Talisker expert Donald Colville. “But they realised that after storing it in wooden casks, it tasted a hell of a lot better. And that’s why we do the same today.”

The whisky is stored for up to 30 years in the casks, some of which are recycled from the Kentucky bourbon industry. Over time, the oak imparts a mellow, buttery flavour full of toffee and vanilla notes. “I have no idea how the bourbon cask tradition started,” admits Donald. “It was probably the idea of a tight-fisted Scot who thought he’d save some money by reusing old wood. But what I do know is that you end up with hugely varying flavours depending on the time you leave the whisky to mature.”